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Summertime Fruit Trifles

Eye-catching trifles are easy to prepare when you use purchased pound cake, instant pudding and frozen whipped topping. Letting guests assemble their own makes it fun—and saves you time!—Darlene Brenden, Salem, Oregon

12 ServingsPrep: 45 min. + chilling

Ingredients

1/3 cup sugar
1/4 cup all-purpose flour
1-1/2 cups whole milk
1 egg, lightly beaten
1/2 cup orange juice
1 tablespoon butter
1 teaspoon grated orange peel
1 can (20 ounces) crushed pineapple, undrained
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipped topping
2 cups sliced peeled fresh or frozen peaches, thawed
1 cup sliced fresh strawberries
1 cup fresh raspberries
1/2 cup fresh blueberries
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1/2-inch cubes

Directions

In a large saucepan, combine sugar and flour; stir in milk until
smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove
from the heat.
Stir a small amount of hot mixture into egg; return all to pan. Bring
to a gentle boil, stirring constantly; cook and stir for 2 minutes.
Remove from the heat. Gently stir in the orange juice, butter and

2 of 2

Summertime Fruit Trifles (continued)

Directions (continued)

orange peel. Transfer to a small bowl; refrigerate until chilled.
In large bowl, combine pineapple and pudding mix; fold in whipped
topping. In another bowl, combine peaches and berries.
In individual parfait glasses, layer cake cubes, pineapple mixture
and berry mixture; top with custard. Refrigerate until serving.
Yield: 12 servings.

Nutrition Facts: 1 serving equals 367 calories, 12 g fat (7 g saturated fat), 96 mg cholesterol, 324 mg sodium, 60 g carbohydrate, 3 g fiber, 6 g protein.